Technological Map # 015

Name of dish:Greek salad

Cooking technology

Technological card # 017

Name of dish:Caesar salad with shrimps

Cooking technology

Salad leaves to pick and sprinkle with pesto sauce. Put in a salad bowl. Top on the leaves, put the sauce "Caesar." At the edges of the plate put the four halves of tomato "Cherry." Four shrimp fry in a pan with the addition of garlic and white wine and spread out around the sauce "Caesar." Sprinkle Parmesan cheese on top and spread croutons. Sprinkle the edges of the plate with paprika powder.

Technological card # 018

Name of dish:

Cooking technology

Salad leaves tear. Cherry tomatoes cut in half. Bulgarian pepper cut into thin strips. Mushrooms cut into slices and fry. Mix everything, season with olive oil, salt, add oregano and flavor with balsamic cream. Put in a salad bowl. Fry the liver in a pan with the addition of honey. Salt and put on top of lettuce leaves. Sprinkle with Parmesan cheese.

Technological card # 019

Name of dish:  Salad "Fusion"

Cooking technology

Break lettuce leaves, add olives and season with pesto sauce. Put diagonally on a dish. Cut elk into four slices and wrap rolls. Put rolls on top of salad. Make three dumplings from cream cheese and put them between each roll. Next to put dried tomatoes. Sprinkle with olive oil and sprinkle with balsamic cream. Sprinkle a plate of Roza pepper onto one side.

Technological card # 020

Name of dish:Salad "Peterhof"

Output: 180g.
Squirrels:16.7 Fat:22.8 Carbohydrates:5.4 Calorie:293.4kkal (1225.91 kJ)
name of raw materials
  and semi-finished products		 Gross Net
Baked ham p / f 37 35
Pickled milk mushrooms 40 35
Cucumber marinas. 22 20
Onions marin. p / f 20 20
Mayonnaise Sauce 37 35
Cherry Tomato 21 20
Cheese "Parmesan" p / f 5 5
Romaine Salad 18 10
Salad "Frieze" 0.3 0.2
Ground paprika 0.2 0.2

Cooking technology

Baked ham, marinated and fresh cucumber cut into cubes. Tomatoes "Cherry" and pickled mushrooms in half.Try the leaves of the lettuce "Romain". Add pickled onions and sauce "Mayonnaise". Mix everything. Put in a salad bowl. Sprinkle Parmesan cheese on top. Garnish with a sprig of salad "Frieze." Sprinkle the edges of the salad bowl with ground paprika.

Technological Map # 021

Name of dish:Salad "America"

Cooking technology

Slice the champignons and fry in an oil-heated pan. Cut the cucumber and pepper into cubes. Cherry tomatoes cut into halves. Pick romaine lettuce leaves. Mix all ingredients and season with peanut sauce. Put in a deep salad bowl. Roast beef cut into three slices and lay on top of the salad. Cut two triggers of Parmesan cheese and place them on rosbif from one side.

Technological card # 022

Name of dish:Salad "Rotunda"

Cooking technology

Salad leaves to pick up. Olives, cut into two parts dried tomatoes and tomatoes "cherry" mixed with leaves of lettuce. Put in a salad bowl. Pour over the top of the walnut sauce. Spread seafood around the salad: mussels, shrimp and squid tentacles. Sprinkle with grated damp mozzarella. Sprinkle the edges of the salad bowl with paprika powder.


Application area

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to a specialty dish. Greek Salad 300 gr, produced by ____________________________________ and implemented in _________________________________________.

Raw material requirements

Food raw materials, food products and semi-finished products used for cooking Greek Salad 300 gr, must comply with the requirements of existing regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, certificate of safety and quality, etc.)

Processing of all used products must be carried out in strict accordance with established sanitary norms and rules.

Greens must be fresh; the taste, color and smell must match the products used.

Vegetables must be fresh, elastic consistency; the taste, color and smell must match the products used.

Recipe

Name of raw materials and products

Norm bookmarks for 1 ports

Bookmark rate
on   ports, net

Unit
   measuring

The weight
   gross

The weight
   net
Fresh tomatoes No access No access No access
Long cucumbers No access No access No access
Pepper sweet imp. No access No access No access
Chees Feta No access No access No access
Lettuce Salad No access No access No access
Lollo Rosso Salad No access No access No access
Basil green No access No access No access
Red onion No access No access No access
Olives b / c No access No access No access
Canned black olives No access No access No access
Extra Virgin Olive Oil No access No access No access
Spices Black pepper, ground No access No access No access
Salt No access No access No access

The output of the finished dish, g

 No access

Technological process

Leaves "Lollo Rosso" and "Latuka" pick hands, chop the tomatoes into slices, cucumbers and Bulgarian pepper - into slices, mix with olives, add salt and pepper.

Season with olive oil, mix, put a slide on a dish, top with diced feta cheese, arrange with red onion rings and greens of basil.

Requirements for registration, implementation and storage

The dish is sold in portion dishes immediately after preparation. According to, the temperature of the dish when serving should be no higher No access ° C.

Permissible storage period Greek Salad 300 gr  before implementation, according to

Formulation No.

Application area

This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to

  The norm of products for 1 (g)   Number of servings
  gross   net   Norm of products, net
  Output:

Cooking scheme

  Appearance   Colour   Consistency   Taste, smell

The nutritional value of food per 100 g of product and the output of g are:

  Name of products (raw materials)   1 portion   Total caloric (kcal)
  Raw material consumption (grams)
  Total calorie dishes:

Equipment, tools and devices used in work

Technological map of the dish Greek Salad

Formulation number 1

Application area

This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to the dish. Greek salad.

  Name of products (raw materials)   The rate of products per 1 serving (g)   Number of servings
  gross   net
  Norm of products, net (kg)
  Fresh tomatoes
  Fresh cucumbers
  Sweet pepper
  Chees Feta
  Lettuce Salad
  Salad "Lollo Rosso"
  Basil
  Red onion
  Pitted olives
  Black olives
  Olive oil
  Black pepper 0,2 0,2
  Salt
  Output:   X   X   X   X

The scheme of cooking

Leaves "Lollo Rosso" and "Latuka" pick hands, chop tomatoes into slices, cucumbers and Bulgarian pepper - slices, mix with olives, olives, add salt, pepper. Season with olive oil, mix, put a slide on a dish, top with diced feta cheese, arrange with red onion rings and greens of basil.

Brief description of the finished dish

Requirements for registration, implementation and storage

Salad is prepared as needed and released in portion dishes (salad bowls, plates) immediately after cooking.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving should be no higher than 14 ° C.

The permissible shelf life of the dish Greek Salad prior to sale, according to SanPiN 2.3.6.1079-01, is 1 hour at a storage temperature not higher than 14 ° C.

In accordance with the requirements of SanPiN 2.3.6.1079-01, leaving the dish on the next day is prohibited.

Energy value of the dish.

The nutritional value of dishes Greek salad per 100 g of product and 300 g yield are:

  Name of products (raw materials)   1 portion Caloric content of 100 g of product (kcal)   Total caloric (kcal)
  Raw material consumption (grams)
  Tomatoes are fresh. 11,5
  Fresh cucumbers
  Sweet pepper 13,5
  Chees Feta
  Lettuce Salad 3,75
  Salad "Lollo Rosso"
  Basil 0,54
  Red onion 4,1
  Olives b / c 17,5
  Black olives 16,5
  Olive oil 269,4
  Black pepper 0,2 0,5
  Salt
  Total calorie dishes:   464.29 kcal

"Approved"

Director of Sky Lounge LLC

Levshin I.I.

December 11, 2009

TECHNICAL - TECHNOLOGICAL CARD №54

On the dish "Greek salad with sesame"

    Application area

    1. This technical and technological map applies to the dish "Greek salad with sesame" produced by the kitchen company Sky Lounge

    List of raw materials

    1. To prepare the dish "Greek salad with sesame" the following raw materials are used:

fresh tomatoes

fresh cucumbers

sweet pepper

olive oil

canned olives

table salt

parsley

    Recipe

    Product name

    Gross weight

    Net weight

    Fresh tomatoes

    Fresh cucumbers

    Sweet pepper

    Cheese Cheese

    Olive oil

    Canned olives

    Salt

    Parsley

  1. Technological process

    1. Preparation of raw materials for production to be made in accordance with the "Collection of recipes of dishes and culinary products for catering" (2004).

      Prepared vegetables are cut into large cubes. Sliced ​​vegetables and olives mixed with olive oil. Then add the diced cheese. Sprinkle with sesame and greens.

    1. Appearance:

      A mixture of vegetables with olive oil, sprinkled with sesame seed, decorated with olives and greens.

      Consistency:

      Vegetables - elastic, juicy, crispy.

      Corresponding to the constituent components.

      Taste and smell

      Moderately salty with sesame flavor

"Approved"

Director of Sky Lounge LLC

Levshin I.I.

December 17, 2009

TECHNICAL - TECHNOLOGICAL CARD №64

On the dish "English Cupcake"

    Application area

    1. This technical and technological map applies to the "English Cupcake" dish produced by the Sky Lounge LLC kitchen.

    List of raw materials

    1. The following raw materials are used to prepare the English Cupcake:

candied orange

candied lemon

hazelnut

butter

powdered sugar

      The raw materials used to prepare the dish "Greek salad with sesame", must comply with the requirements of regulatory documents, have certificates and certificates of quality.

    Recipe

    Product name

    Gross weight

    Net weight

    Candied orange

    Lemon Candied

    Hazelnut

    Butter

    Icing sugar

  1. Technological process

    1. Preparation of raw materials for production is carried out in accordance with the “Collection of recipes for cakes, cakes, muffins, rolls, cookies, gingerbread, gingerbread and baked goods” (2000).

      Mix the raisins, orange and lemon candied fruits, grated hazelnuts, diced dried apricots, rum and mixed with 50 grams of flour. Grind butter with sugar, gradually add melange. The remaining flour mixed with starch and soda, add to the dough. Pour out dried fruits, mix them with dough. Fill with greased dough and flour sprinkled dough. Bake 70-75 min. at a temperature of 175 ° C.

    Quality and Safety Indicators

    1. Organoleptic characteristics of the dish:

    Note: Technological map was drawn up on the basis of a design act. In terms of physico-chemical parameters, it meets the requirements of GOST R 50763-2007 "Culinary products sold to the public". Microbiological indicators meet the requirements of SanPiN 2.3.6.1076-01

Conclusion

My work on the topic “Organization of the Youth Cafe's Work” helped me to become familiar with the basics of design and organization. Thanks to this work, I got acquainted and learned:

    work with various literature, find and process the necessary information;

    consolidated production management skills;

    learned how to draw up and compile the menu, taking into account all the necessary conditions;

    learned how to independently produce various calculations for the organization of production;

    he showed creativity and imagination in creating a term paper.

List of used literature

    Nikulenkova T. T., Yastina G. M. Designing catering enterprises. - M .: KolossS, 2007. - 247 p.

    Radchenko L. And. Production organization at catering establishments: the textbook. - Ed. 8th - Rostov-on-Don: Phoenix, 2008. - 373 p.

    Vasyukova A.T., Pivovarov V.I., Pivovarov K.V. Organization of production and quality management of products in public catering: study guide. - M .: Dashkov and Co., 2006 - 296 p.

    Shlenskaya T.V., Zhuravko E.V., Novichenkova A.Yu. Organization of production and service at catering enterprises. The work program and guidelines for the implementation of course work for students of specialties 260501 "Technology products catering" 080507 "Management of the organization" of all forms of education. M .: MGUTU, 2008.

    Ananina V.A., Ahiba S.L., Lapshina V.T., Malgina R.M., Sokolov V.L., Ruban A.P., Yasyugenya Z.I., edited by Marchuch F.L. Collection of recipes of dishes and culinary products for catering. Collection of technical standards Part 1. - M .: Khlebprodinform, 1996. - 616 p.

    Lapshin V. T., Fonareva G. S., Ahiba S. L., ed. Antonov A. P. .. Collection of recipes for cakes, cakes, muffins, rolls, cookies, gingerbread, gingerbread and bakery products Part 3. - M .: Khlebprodinform, 2000. - 720 p.

    GOST R 50762-2007 "Catering services. Classification of catering enterprises".

    Appendix to the order of the Department of Consumer Market and Services of the City of Moscow of 02.03.2009, No. 29 "Guidelines for the organization of work of enterprises of nutrition of children, youth and family leisure."

    Technological map of the dish Greek Salad

    Formulation number 1

    Application area

    This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to the dish. Greek salad.


    Product Name

    (raw materials)


    Product rate

    for 1 portion (g)


    Number of servings

    10
    50
    100

    gross

    net

    Norm of products, net (kg)

    Fresh tomatoes

    53
    50
    500
    2500
    5000

    Fresh cucumbers

    53
    50
    500
    2500
    5000

    Sweet pepper

    67
    50
    500
    2500
    5000

    Chees Feta

    41
    40
    400
    2000
    4000

    Lettuce Salad

    32
    25
    250
    1250
    2500

    Salad "Lollo Rosso"

    32
    25
    250
    1250
    2500

    Basil

    4
    2
    20
    100
    200

    Red onion

    12
    10
    100
    500
    1000

    Pitted olives

    10
    10
    100
    500
    1000

    Black olives

    10
    10
    100
    500
    1000

    Olive oil

    30
    30
    300
    1500
    3000

    Black pepper

    0,2
    0,2
    2
    10
    20

    Salt

    2
    2
    20
    100
    200

    Output:

    X

    300
    X

    X

    X

    The scheme of cooking

    Leaves "Lollo Rosso" and "Latuka" pick hands, chop tomatoes into slices, cucumbers and Bulgarian pepper - slices, mix with olives, olives, add salt, pepper. Season with olive oil, mix, put a slide on a dish, top with diced feta cheese, arrange with red onion rings and greens of basil.

    Brief description of the finished dish

    Requirements for registration, implementation and storage

    Salad is prepared as needed and released in portion dishes (salad bowls, plates) immediately after cooking.

    According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving should be no higher than 14 ° C.

    The permissible shelf life of the dish Greek Salad prior to sale, according to SanPiN 2.3.6.1079-01, is 1 hour at a storage temperature not higher than 14 ° C.

    In accordance with the requirements of SanPiN 2.3.6.1079-01, leaving the dish on the next day is prohibited.

    Energy value of the dish.

    The nutritional value of dishes Greek salad per 100 g of product and 300 g yield are:


    Name of products (raw materials)

    1 portion

    Caloric content of 100 g of product (kcal)

    Total caloric (kcal)

    Raw material consumption (grams)

    Tomatoes are fresh.

    50
    23
    11,5

    Fresh cucumbers

    50
    14
    7

    Sweet pepper

    50
    27
    13,5

    Chees Feta

    40
    290
    116

    Lettuce Salad

    25
    15
    3,75

    Salad "Lollo Rosso"

    25
    16
    4

    Basil

    2
    27
    0,54

    Red onion

    10
    41
    4,1

    Olives b / c

    10
    175
    17,5

    Black olives

    10
    166
    16,5

    Olive oil

    30
    898
    269,4

    Black pepper

    0,2
    251
    0,5

    Salt

    2
    0
    0

    Total calorie dishes:

    464.29 kcal

    Microbiological indicators of the Greek Salad dish must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.1.

    Equipment, tools and devices used in work